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Sunday, November 7, 2010

Korean-Style Beef Skewers with Rice Noodles

  • 6 tablespoons less-sodium soy sauce
  • 1/3 cup sugar
  • 1 1/2 tablespoons sambal oelek (chile paste, such as Huy Fong)
  • 1 tablespoon canola oil
  • 1 tablespoon fresh lime juice
  • 4 garlic cloves, minced
  • 1 top sirloin steak (1-pound) sliced against the grain into thin strips
  • 1/2 cup water
  • 1 wide rice sticks (8 ounces)
  • 3 tablespoons thinly sliced green onions
  1. Prepare grill to medium-high heat.
  2. Combine first 6 ingredients in a zip-top bag. Add beef to bag; seal. Marinate at room temperature for 30 minutes, turning once. Remove steak from bag; reserve marinade. Thread steak evenly onto 8 (8-inch) skewers. Grill 2 minutes on each side or until desired degree of doneness. Combine reserved marinade and water in a small saucepan; bring to a boil. Cook 1 minute.
  3. Soak noodles in boiling water until tender; drain. Place noodles in a large bowl. Pour reserved marinade mixture over noodles; sprinkle with onions; toss. Serve with skewers.

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